Photo: Brian Woodcock; Styling: Cindy Barr
Serves 4 (serving size: 1 chicken breast half and 1/2 cup salad)

Raspberry-Chipotle Chicken Breasts with Cucumber Salad is a flavorful and simple weeknight meal for family or friends. The chipotle chile lends a smoky kick to the chicken and plays well with the raspberry jam and lime juice, while the Cucumber Salad tones down that heat from the chipotles.

How to Make It

Step 1

Combine first 5 ingredients in a small saucepan, stirring with a whisk until smooth. Cook over medium heat 4 minutes or until slightly syrupy.

Step 2

Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Grill chicken 6 minutes on each side or until done. Spoon raspberry mixture over chicken.

Step 3

Combine remaining 1/8 teaspoon salt, cucumber, and remaining ingredients in a medium bowl; toss to combine.

Chef's Notes

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Ratings & Reviews


July 20, 2017
Nothing special about this recipe.  I found it to be a bit tasteless.  It definitely is lacking something.  It certainly wasn't over spicy.  On the other hand the cucumber salad was tasty. 

Zannabird's Review

May 05, 2013

nylucy4's Review

April 16, 2013
was really good. had a lot of kick, would probably use less chipotle chile next time.

TheMomChef's Review

May 09, 2013
Absolutely delicious! The play of raspberry jam, lime juice and chipotle chiles was perfect, though I did wish there was more than just three tablespoons. The salad worked well with the chicken, helping to tone down the heat from the chipotles. This is definitely a keeper recipe. You can read my full review at Taking On Magazines:

aryablackheart's Review

July 12, 2014
I did not find this too spicy, as other reviewers have, but I probably just have a higher tolerance. I did find that the amount of sauce was too small for my liking so I doubled it and it was just right. I cannot comment on the cucumber salad because I didn't make it.

steponme's Review

April 22, 2013
The Raspberry-Chiptle sauce was really good and cucumber salad was simple to put together (used thinly sliced & peeled reg. cucumber) and went well with the chicken. My only change was adding dried thyme to the chicken. Served with steamed potatoes tossed with EVOO, salt, pepper, chives and parsely. Great meal.

elysenoelle's Review

April 25, 2013
Only made the chicken/sauce part and it was outstanding. Such a simple weeknight meal that feels restaurant quality. We served it with garlic roasted potatoes and some spring salad. Flavorful and simple recipe!

mrsjroe's Review

June 03, 2013

jayegetlin's Review

May 25, 2014
nice, quick, healthy. also nice with chicken thighs.

JNBank's Review

May 21, 2013
This was ok. My son wouldn't eat it bc the sauce was too spicy. The cucumber salad however was wonderful and so easy.